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Updated: Jan 14, 2026
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Daily Consumption of Beef, Compared to Plant-Based Meat, for Eight Weeks Has No Effects on Cardiometabolic Risk
Camila Weschenfelder1, Katelyn M Miller2, Robert D Murphy2
1Pennington Biomedical Research Center, Baton Rouge, LA, United States.
Background:
Dietary recommendations to improve iron status emphasize the consumption of red meat; however, frequent consumption of red meat may be associated with cardiometabolic risk.
Objectives:
To evaluate the effects of a daily meal containing beef or plant-based meat for 8 wk on cardiometabolic risk factors in women of reproductive age (WRA) with iron deficiency. We hypothesized that meals containing beef would have similar effects on cardiometabolic risk factors compared to the same meals containing plant-based meat.
Methods:
In a randomized, double-blind, parallel-arm clinical trial, nonpregnant WRA [n = 52, age 24 ± 7 y, body mass index (in kg/m2) 22.9 ± 3.0] with iron deficiency (serum ferritin 13.7 ± 6.0 μg/L) consumed an iron supplement containing 32 mg elemental iron with a lunch meal containing either 4 oz of beef (unprocessed 85% lean beef) or plant-based meat (Beyond Meat) once a day for 8 wk. Body composition and fasted measures of cardiometabolic risk were determined at baseline and endpoint. Within- and between-group differences were examined using linear mixed models with time, treatment, and their interaction as fixed effects.
Results:
Over the 8-wk study and compared to the plant-based meat group, the beef group consumed more protein and cholesterol, and less fat, monounsaturated and polyunsaturated fatty acids, and fiber (for all P < 0.05). Mean intakes of energy, carbohydrates, and saturated fat were similar between groups. Insulin (mean effect: 0.38 μIU/mL; 95% confidence interval: 0.15, 0.61; P-time = 0.002) and glucose (mean effect: 3.22 mg/dL; 95% confidence interval: 0.43, 6.02; P-time = 0.03) increased at 8 wk regardless of whether meals contained beef or plant-based meat. No between-group differences were observed for body composition, blood pressure, markers of glycemic control, lipids, or lipoproteins.
Conclusions:
Daily consumption of 4 oz of beef or plant-based meat for 8 wk does not affect cardiometabolic risk factors in WRA with low iron stores.
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